Grilled Eggplant With Romesco Sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425° F.

Step 2

Place the red bell pepper, garlic cloves and sliced onions in a cast-iron skillet or on a sheet pan. Drizzle with 1 tablespoon olive oil, and salt and pepper.

Step 3

Roast the veggies for 40 minutes until they are soft and tender and perfectly cooked through.

Step 4

Meanwhile, heat a grill or grill pan to medium-high heat. Brush the eggplant slices with olive oil and place the eggplant on the grill. Cook for 5 - 7 minutes on each side until soft and grill marks appear.

Step 5

Add the roasted veggies to a food processor along with the almonds, red wine vinegar, remaining olive oil, honey, and balsamic vinegar. Puree for 1 minute or so until the mixture is smooth. If you like a little crunch, you can pulse it until you reach your desired texture.

Step 6

When the eggplant and sauce are done, layer the romesco on each eggplant slice, then top with crumbled feta cheese and basil.

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